You’ve had cauliflower as rice and crust, but sometimes enjoying the unique vegetable as it is beats any other creative, unconventional recipe. Simply pop the whole cauliflower into the oven for a good roast after coating it with butter, paprika, parmesan and more – the crisp and fragrant results will amaze you.
- 1.3 kg whole cauliflower
- 1 cup (250 ml) vegetable stock OR dry sherry OR 400 g can crushed tomatoes
- 60 g butter, melted
- 1 tsp smoked paprika
- 1 clove garlic, crushed
- ¼ cup (20 g) finely grated parmesan-style cheese
- 2 tbsps chopped parsley
Preheat oven to 200 C. Cut a cross into the base of the cauliflower with a sharp knife. Place in a large, heavy-based casserole dish or roasting pan.
Pour stock into dish. Combine melted butter, smoked paprika, garlic and parmesan in a small bowl; season. Brush over cauliflower.
Cover dish with a lid or foil; bake for 20 mins. Remove lid; bake, uncovered, for a further 15 mins or until cauliflower is tender and browned. Sprinkle with parsley. Season.